Piroshki - cheese filling

Yield: 1 servings

Measure Ingredient
½ pounds Pot cheese
¼ pounds Cream cheese
2 tablespoons Sour cream
1 Egg yolk
1 teaspoon Salt
1 tablespoon Sugar -- (optional)

Beat all the ingreients together until smooth. Use the sugar or not, depending on whether you like a sweet filling. Place filling on dough.

Serve finished piroshki with sour cream. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-

Recipe By : Jennie Grossinger - "The Art Of Jewish

Similar recipes